Serves 4.

3 to 4 large onions, peeled and hollowed out

1 (14-3/4-oz.) can cream corn

2 stalks celery, sliced

1 cup Italian bread crumbs

1 tsp. black pepper

1. Peel onions and hollow out center, saving hollowed-out parts. Put into slow cooker.

2. In a small mixing bowl, mix together corn, celery, hollowed-out onion pieces and bread crumbs.

3. Spoon out mixture into onions in slow cooker and sprinkle with black pepper.

4. If there is excess stuffing, spoon out around onions. Cook on Low for 6 to 8 hours. If onions are large, 8 hours may be needed.